CHOCOLATE CHIP BANANA BREAD PROTEIN COOKIES

SERVES 12 COOKIES

2 tbsp chia seeds or ground chia seeds

1 cup whole wheat flour

1⁄2 cup almond flour

1⁄2 cup flaxseed meal

2 tbsp protein powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup dairy-free butter

2⁄3 cup coconut sugar

1⁄3 cup organic light brown sugar, packed

1 tsp vanilla extract

1⁄2 cup banana, mashed (1 medium banana)

1 cup dairy-free chocolate chips

NUTRITIONAL VALUES

Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.

Set aside the chia seeds and 6 tbsp water.

In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.

In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.

Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.

Bake for 12 minutes. Cool on a wire rack.

PEANUT BUTTER BANANA BREAFAST COOKIES

SERVES 24 COOKIES

2 bananas, mashed

1⁄3 cup creamy peanut butter

2⁄3 cup unsweetened applesauce

1⁄4 cup almond flour

2 tbsp raw shelled hempseed

1 tsp vanilla extract

1 1⁄2 cups quick-cooking oats

1⁄2 cup pitted dates, chopped

NUTRITIONAL VALUES

Calories: 91kcal
Fat: 6.4g (3.5g S.Fat)
Carbs: 7g
Protein: 1.3g
Sugar: 0.6g
Sodium: 50mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Set aside a baking sheet lined with parchment paper.

In a large mixing bowl, combine the mashed banana and peanut butter. Mix in the applesauce, flour, hempseed, and vanilla extract. Combine thoroughly. Combine the oatmeal and dates in a mixing bowl.

Drop 1 heaping tbsp of cookie dough at a time, 2 inches apart, onto the prepared baking sheet. Using the back of a fork, flatten the mixture. Cookies should be baked for 25 minutes.

Remove from the oven and cool for 5 minutes before transferring to a cooling rack.

RECIPE NOTES

You can also freeze these cookies after they've been baked. Place in a freezer bag and freeze for up to 6 months. Take as many cookies as you want for breakfast. At room temperature, they will take about 30 minutes to defrost.

SPROUTED GRAIN TOAST WITH NUT BUTTER AND BANANA

SERVES 2 PORTIONS

2 slices sprouted grain bread

1⁄4 cup peanut butter

1⁄4 cup raw shelled hempseed

1 banana, sliced

NUTRITIONAL VALUES

Calories: 421kcal
Fat: 25.5g (4.7g S.Fat)
Carbs: 33.1g
Protein: 18.2g
Sugar: 11.9g
Sodium: 258mg

METHOD

Toast the bread. At an angle, cut in half. On each slice of toast, spread 2 tbsp peanut butter. Layer slices of banana on top of each triangle of toast and sprinkle with hempseed.

CHOCOLATE BANANA HEMP SMOOTHIE BOWL

SERVES 1 BOWL

FOR THE BOWL

1 frozen banana, 4 slices reserved for topping

1⁄2 cup almond milk or other dairy- free milk

1 tbsp almond butter

1 tbsp cocoa powder

1 tbsp maple syrup

1 cup spinach

TOPPINGS

4 banana slices (from above)

1 strawberry, sliced

2 tbsp dairy-free chocolate chips

2 tbsp raw shelled hempseed

NUTRITIONAL VALUES

Calories: 984kcal
Fat: 62.9g (35.7g S.Fat)
Carbs: 99g
Protein: 17.4g
Sugar: 53.9g
Sodium: 267mg

METHOD

Blend the smoothie bowl ingredients in a blender until smooth.

Pour into a bowl and top with the desired toppings.